Roasted Carrots with Whipped Feta
Jun 21, 2024, Updated Apr 19, 2025
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A drizzle of hot honey takes these roasted carrots over the top. Paired with a creamy, whipped feta, this side dish is beautifully paired with your favorite protein (think roasted chicken or grilled salmon filets). The flavor, with a hint of heat, is so well balanced and makes the idea of eating your veggies so delightful.
You can use larger carrots cut on a diagonal in 3-inch chunks, but I love these ready-to-eat peeled small carrots that are now readily available at Trader Joe’s and Costco locations in my area.
HOW to Make Roasted Carrots with Whipped Feta
PREPARE a pan with parchment paper and preheat the oven to 400 degrees F.
CUT carrots from stem to tip, down the middle. Season with olive oil, salt, pepper and smoked paprika. The heat of the paprika adds to the sweet heat of the hot honey.
ROAST the carrots for 25 minutes. I like to place them cut-side down and flip after about 15 to 20 minutes to let them get just a bit of char on them.
COMBINE the ingredients for the whipped feta – an 8-ounce block of feta, 1 cup Greek yogurt, zest and juice of a lemon, 2 garlic cloves and 3 tablespoons olive oil – into a food processor. Blend on high until smooth. You can make this ahead and have it in the refrigerator, which will help it thicken up a bit.
SPOON the whipped feta onto a serving platter. Top with roasted carrots. Drizzle on hot honey, and sprinkle with fresh, chopped parsley.
TIPS & SUBSTITUTIONS
Roasted Carrots with Whipped Feta is a fantastic dish as-is, but you can mix it up to your liking.
- Go nuts! Add a sprinkling of toasted pine nuts or slivered almonds to add crunch.
- Turn down the heat. Use regular honey or skip the smoked paprika on the carrots if you want it a little less spicy.
- Use block feta. Feta crumbles don’t work as well. They tend to be more salty and don’t blend as smoothly for the whipped layer. If you buy the block in water, use a paper towel to dab the cheese dry to avoid the sauce from getting to thin.
Roasted Carrots with Whipped Feta
Ingredients
- 1 pound small carrots, peeled
- 5 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 8 ounces feta cheese
- 1 cup Greek yogurt
- 1 lemon, zested and juiced
- 2 cloves garlic
- 2 tablespoons hot honey
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut carrots in half, lengthwise. Add to a bowl with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon smoked paprika. Toss to combine. Place in a single layer on lined baking sheet.
- Roast carrots in the oven for 25 minutes, flipping halfway through.
- Meanwhile, in the bowl of a food processor, add 8 ounces feta cheese, 1 cup Greek yogurt, zest and juice of 1 lemon, 3 tablespoons olive oil and 2 cloves garlic. Secure lid and blend on low until smooth and fluffy. Stop to scrape down sides, as needed.
- Add whipped feta mixture to a serving platter. Top with roasted carrots and drizzle on hot honey. Finish with chopped fresh parsley and serve.
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